1½ cups frozen chopped spinach (10-ounce package), thawed 2 medium tomatoes ½ teaspoon salt 1 cup water ½ cup clam juice 1 tablespoon parsley 1 tablespoon wine vinegar 1 pound shelled, deveined shrimp
Cook spinach according to package directions; drain. Cut a then slice off the top of tomatoes. Gently remove pulp; reserve. Sprinkle cavities with salt. Mix tomato pulp with spinach. Combine water, clam juice, parsley, and vinegar in saucepan. Simmer 5 minutes. Add shrimp. Cook gently just until shrimp turn pink, about 3 minutes. Fill each tomato shell with ¼ of the drained shrimp. Divide spinach mixture evenly onto 2 individual serving dishes. Place tomatoes in center of spinach; surround each with half the remaining shrimp. Makes 2 dinner servings.
2 pounds ground veal 2 cups fresh cranberries 1 cup water Artificial sweetener to equal ¼ cup sugar 2 cups tomato purée 1 cup canned, French-style green beans, mashed 3 tablespoons, dehydrated onion flakes 2 tablespoons diced celery 1 teaspoon chili powder, or to taste 1 teaspoon prepared horseradish 1 teaspoon lemon juice ½ teaspoon Worcestershire sauce ½ teaspoon salt
ADVANCED PREPARATION: Shape veal into 16 uniform balls. Brown on all sides in a non-stick skillet, over moderately high heat. Combine cranberries and water in a saucepan. Cook over medium heat for 10 minutes or until cranberry skins pop. Remove from heat. Stir in sweetener. Combine remaining ingredients in a saucepan. Bring to a boil. Add cranberry sauce and meatballs.
FINAL PREPARATION: Cook over low heat for 20 minutes. Arrange on serving platter. Divide evenly. Makes 4 dinner servings.
2 cups fresh, cooked asparagus 2 (7-ounce size) jars pimentos, drained ½ cup skim milk 2 raw asparagus spears, to garnish 2 lemon slices
Place first 3 ingredients in blender container; process at medium speed until puréed. Place puréed mixture in saucepan. Cook over low heat for 5 minutes. Pour evenly divided into 2 glasses. Garnish each serving with 1 asparagus spear and lemon slice. Makes 2 servings.
Combine first 5 ingredients in blender container; process at medium speed until smooth. Pour into serving bowl. Serve with dippers of radishes, cucumber slices, and celery ribs. Makes 1 luncheon serving.
⅔ cup cottage cheese ½ cup evaporated skimmed milk ½ cup sliced mushrooms ¾ cup chicken bouillon ¾ cup tomato juice 2 tablespoons chives ½ teaspoon paprika ⅛ teaspoon cayenne pepper ⅛ teaspoon nutmeg 4 ounces cooked chicken, diced 2 tablespoons chopped pimento
Combine cottage cheese, milk, and mushrooms in blender container; process at low speed until mixture is smooth. Add bouillon, tomato juice, chives, paprika cayenne pepper, and nutmeg; process at low speed until mixture is smooth. Pour into saucepan. Stir over low heat just tunic mixture comes to a boil. Add chicken and pimento. Heat. Divide evenly. Makes 2 lunches servings.
Combine all ingredients, except mushrooms and sweetener. Cook over low heat, uncovered, 5 minutes. Add mushrooms. Cook 5 minutes longer. Stir in sweetener. Use with meat. Divide evenly. Makes 6 servings, about ⅓ cup each.
In small saucepan, sprinkle gelatin over 1/2 cup tomato juice to soften. Stir over low heat until gelatin dissolves. Stir in remaining tomato juice, vinegar, sweetener, salt, and hot sauce. Chill until syrupy. Fold in asparagus, celery, and pimento. Spoon into a 1-quart mold. Chill until firm. to serve: Unmold on lettuce leaves. Divide evenly. Makes 4 servings.
⅔ cup cottage cheese ½ cup evaporated skimmed milk ¾ cup chicken bouillon ¾ cup tomato juice 2 tablespoons chives ½ teaspoon paprika ⅛ teaspoon cayenne pepper ⅛ teaspoon nutmeg 2 tablespoons chopped pimento 4 ounces drained, canned salmon, flaked
Combine cottage cheese and milk in blender container; process at low speed until mixture is smooth. Add bouillon, tomato juice, chives, paprika, cayenne pepper, and nutmeg. Cook over low heat, stirring constantly, until mixture comes to a boil. Stir in pimento and salmon. Cook 3 minutes longer. Divide evenly. Makes 2 luncheon servings.
8 ounces drained, canned salmon 2 medium eggs, separated ½ cup skim milk ¼ cup finely chopped celery 2 tablespoons dehydrated onion flakes 2 tablespoons finely chopped fresh parsley 1 teaspoon salt ⅛ teaspoon pepper ¼ teaspoon paprika 2 medium eggs, hard-cooked and sliced
Mash salmon. Beat egg yolks with milk. Add celery, onion flakes, parsley, salt, and pepper. Stir into salmon; mix well. Beat egg whites until stiff but no dry. Gently fold into salmon mixture. Spoon into a nonstick, 9x5x3-inch loaf pan. Sprinkle with paprika. Bake at 350°F (moderate oven) for 45 minutes, or until firm. Garnish with sliced eggs. Divide evenly. Makes 4 luncheon servings.
1 cup Tomato Sauce Italiano (below), divided 1½ cups (10-ounce package) frozen chopped spinach 16 ounces cooked, dried soybeans
Bring ½ cup Tomato Sauce Italiano to a boil in a saucepan. Add spinach. Simmer covered, 5 minutes, or until spinach is cooked. Add remaining Tomato Sauce and soybeans. Cook over low heat for 5 minutes, or until heated throughout. Makes 2 dinner servings.
TOMATO SAUCE ITALIANO
4 cups mixed vegetable juice 2 tablespoons wine vinegar 2 packets beef broth and seasoning mix or 2 beef bouillon cubes 1 tablespoon onion powder Artificial sweetener to equal 4 teaspoons sugar 5 peppercorns 1 small garlic clove, minced 1 teaspoon basil leaves ½ teaspoon chili powder
Combine all ingredients in a saucepan. Bring to a boil; reduce heat, and cook over low heat, stirring frequently, for 40 minutes, or until mixture is reduced by half. Divide evenly. Makes 4 servings, about ½ cup each.
1 envelope unflavored gelatin 1 ¼ cups cold water, divided Artificial sweetener to equal ¼ cup sugar ½ teaspoon salt ¼ cup vinegar 1 tablespoon lemon juice 2 cups finely shredded red cabbage, divided 1 cup chopped celery 1 tablespoon chopped pimento Parsley, to garnish
In small saucepan, sprinkle gelatin over 1/2 cup cold water, to soften. Add artificial sweetener and salt. Stir over low heat until gelatin is dissolved. Remove from heat. Add remaining water, vinegar, and lemon juice. Chill until syrupy. Fold in 1 cup of the cabbage, celery, and pimento. Spoon into a 1-quart mold. Chill until firm. Unmold, garnish with parsley and remaining 1 cup of cabbage. Divide evenly. Makes 4 servings.